Ingredients

The following ingredients have 1 Servings
  • 1 cup red lentils
  • 2 and 1/2 cups diced butternut squash
  • 1 can chickpeas
  • 1/2 red onion (diced)
  • 1 cup arugula (diced)
  • 10-20 vegan gluten free corn tortillas (depending on the size)
  • additional olive oil for brushing
  • For the sauce:
  • 2 small avocados
  • 1 clove garlic (chopped)
  • 1 lime (juiced)
  • 1 small red chili pepper (diced (optional - depending on your desired spice level))
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoons coconut milk

Instruction

  • Preheat oven to 400 degrees F.
  • Combine red lentils and squash in a pot. Add 2 cups water and cook until lentils and squash are soft and cooked through. Drain.
  • In a large bowl mash chickpeas and add the squash lentil mix. Mash into a smooth dry mixture. Add red onions, arugula, and salt and pepper to taste.
  • Divide the mix evenly among the tortillas, a few tablespoons per tortilla and roll them up.
  • Place tortillas side by side on baking sheet, seam side down.
  • Brush the tortillas with additional olive oil.
  • Bake for 20-25 minutes until tops are browned and look crisped up.
  • In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk. Blend until smooth.
  • Serve tacquitos with avocado crema.